🔗 Share this article

Leek Patties

Petite crispy patties, often referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek croquettes deliver a delicious fusion of rich beef with the delicate, slightly sweet essence of leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the leeks carefully and remove the root ends and most of the green stalk. Cut into halves longways then into 1.5-centimeter pieces. Place in a large skillet and submerge with water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your hands then mold a couple of scoops into a croquette, shaping a bit. Put on a platter and repeat for the remaining of the preparation.

Warm oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the fritters in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a tray lined with paper towel and let to drain.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a genuine treat. The crispy exterior reveals a creamy interior. The fresh spinach brings a fresh, moderately natural note, while the dairy offers a deep, umami creaminess. Feel free to swap the dairy cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, clean it carefully, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and cook the onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until combined. If the preparation looks too loose, incorporate some additional crumbs.

Using your hands, mold the preparation into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, warm olive oil to a level of about 1cm. Brown the patties a few at a time for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and cover with ample cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to ensure the lentils submerged if needed.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Heat 50% of the